Directions

Trim as much fat as you can from the oxtails using a small sharp knife. Toss oxtails in flour, firming it on well. Heat oil in a large frying pan then brown with oxtails slowly. Transfer these to a baking dish or possibly casserole. Add in shallots, red wine and sufficient beef stock or possibly water to completely cover the meat. Add in port, cloves and some freshly milled black pepper. Pare a thin strip of peel from the orange using a potato peeler and tuck this into the meat. Cover tightly with a lid or possibly with foil and bake slowly for about 3 to 4 hrs, or possibly till oxtail is meltingly tender. Replace any liquid as it evaporates to ensure which the meat is completely covered (otherwise it will dry out). When cooked, skim away any fat (it is better, however to chill this casserole overnight so the fat rises and is easy to remove). When ready to serve, reheat and boil liquid rapidly to reduce and thicken slightly. Season to taste with salt and serve with warm boiled long grain white or possibly brown rice or possibly with buttered noodles, couscous or possibly with mashed potatoes.